Place the chocolate, cream, brandy and nutmeg in a heatproof bowl over a saucepan half-filled with simmering water (make sure bowl doesn't touch the water) and stir with a metal spoon until chocolate melts and mixture is smooth. Place in the fridge for 2 hours or until firm enough to roll into balls. Step 2

Line a tray with non-stick baking paper. Use a teaspoon to scoop out 2 teaspoonfuls of chocolate mixture and use your hands to roll into a ball. Place on prepared tray. Repeat with the remaining chocolate mixture. Place in the fridge for 1 hour or until firm. Step 3

Meanwhile, place chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water (make sure bowl doesn't touch the water) and stir with a metal spoon until chocolate melts. Step 4

Line a tray with non-stick baking paper. Use 2 forks to dip a truffle into the melted chocolate to coat. Remove truffle, tapping the fork handle gently on the edge of the bowl to shake off any excess chocolate. Place on prepared tray. Repeat with remaining truffles and melted chocolate. Place in the fridge for 20 minutes to set. Sprinkle truffles with extra nutmeg and serve with coffee.

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